Spiced with ginger, nutmeg, and just a pinch of ground red pepper, this creamy soup has a subtle warmth-one that'll chase the chills while pleasing the palate. Serve with a green salad and biscuits for a complete, but light, meal.

Ingredients

Serves:Prep:10min|Cook:28min|Total:38min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

Directions

1.

In a large saucepan, combine the broth, orange juice, carrots, potato, onion, ginger, and orange peel. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the carrots and potato are tender. Let cool for 5 minutes.

2.

Working in batches, puree the carrot mixture in a food processor or blender. Return to a saucepan.

3.

Stir in the buttermilk, honey, salt, nutmeg, and pepper. Cook for 3 minutes, or until heated through.